Ramadan Cooking

Ramadan Cooking

Lentil Soup

Serving Size 🍽 6

Cooking time 30 minutes

3 Tablespoons Olive Oil
1/4 cup roughly chopped onion
1/4 cup roughly chopped carrots
1/3 cup chopped tomatoes
1 cup split orange lentils
5 cups of water or chicken stock
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1/4 to 1/2 teaspoon ground white pepper
Salt (optional)

1) Place olive oil in a pot over medium heat and fry the onion and carrot until tender.

2) Add the cumin, tomatoes, lentils, water, and white pepper. If you chose to add salt, don’t add it yet.

3) Stir ingredients and bring them to a boil.

4) Cover the pot, cook on low heat for 30 minutes stirring from time to time.

5) Remove from heat. Let it rest for 30 minutes. Place in a blender until creamy. Then return to fire . Bring to a boil and serve.


Serving Size 🍽 4


1/3 cup cooked quinoa
2 cups finely chopped parsley
1/2 cup finely chopped mint leaves
1 cup finely chopped tomatoes
1/3 cup finely chopped white onion ( or green)

1/4 cup lemon juice
1/3 cup olive oil
1/4 cup ground cinnamon
1/4 teaspoon black pepper
1 1/2 teaspoon salt

1) Mix all the veggies together

2) Mix all the dressing ingredients well in a jar.

3) Pour dressing over veggies and mix very well.

Buckwheat with Meat and Hummus

Serving Size 🍽 4

Cooking time 30 minutes

1 cup of boiled chickpeas
1/4 kilo of minced meat
1 cup of buckwheat soaked over night
3 teaspoons Karaway (كراوية)
1/2 teaspoon sweet pepper
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
1/2 teaspoon turmeric
Pinch of black pepper

1) Fry the onion until tender.

2) Add the meat and fry until brown all over.

3) Add the spices and mix well.

4) Add the hummus and buckwheat and mix well.

5) Add 1.5 cups of water. Cover and keep on high fire. When the water is slightly less, transfer to low fire and cook for 20 minutes.

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